Grilled Pepper Salad

The pepper skins char under the grill to reveal meltingly sweet flesh. Olive oil coats the glossy strips, heightened by fresh garlic and a sharp touch of acidity.

• Prep: 25 min
• Cook: 20 min
• Difficulty: Easy
• Calories: 187
• Protein: 2 g
• Carbs: 9 g
• Fat: 15 g

Ingredients

• 2 pc Red bell pepper ( whole )
• 2 pc Yellow bell pepper ( whole )
• 2 pc Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 pinch Fleur de sel
• 1 pinch Black peppercorns ( ground )
• 1 pc Thyme ( leaves only )

Instructions

1. Grill the peppers

   Place the whole peppers under the oven grill. The skin must blacken, blister, and pull away. Turn them regularly until they collapse.

2. Steam and peel

   Remove the peppers and immediately seal them in a covered bowl. The steam will loosen the skin. After 15 minutes, remove the blackened skin, seeds, and white membranes.

3. Slice and marinate

   Tear the flesh into strips by hand. Mix with minced garlic, oil, vinegar, and thyme. The flesh should be glossy and soak up the juices.

Chef's tips

• Never rinse the peppers under water to peel them; you will lose all the smoky flavor and sugar.
• Collect the juices released by the peppers during peeling and add them to the marinade.

Storage

Store in the refrigerator in an airtight container for 3 to 4 days. Take them out 20 minutes before serving so the oil becomes fluid again.